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Fraises Marquise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories6.6 kcal
Protein0.1 g
Carbohydrates1.4 g
Sugars0.9 g
Total Fat0 g
Sodium0 mg
Potassium29 mg
Calcium3 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C11 mg
Water16 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 442. The excerpt below is the record exactly as published.
FRAISES MARQUISE Set in a timbale surrounded with ice some Chantilly cream, combined with half its bulk of a purée of wild strawberries. Completely cover this cream with fine, fair-sized selected straw- berries (macerated with Kirsch), rolled at the last minute in semolina sugar
Cook this with the app: pantry check, scaling, and the assistant.